Ingredients

For the pork:

• 1.2 kg pork belly (skin-on preferred)
• 1.5 cup Ye Traditions Yellow Rice Wine
• 6 cups water (enough to cover)
• 1 large onion, halved
• 10 cloves garlic, crushed
• 1 thumb-sized piece of ginger, sliced
• 2 stalks spring onions
• 1 tbsp doenjang (fermented soybean paste)
  
• 1 tbsp soy sauce
• 1 tbsp coffee powder (decaffeinated or caffeinated – for color and aroma)
• 2 tbsp neutral oil 
  
• [Optional] 1 tbsp gochugaru (Korean red pepper flakes)

For the spicy radish kimchi (mu saengchae):

• 1 medium Korean radish, julienned
• 1 tbsp gochugaru
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 stalk spring onion, finely sliced

🥣 Instructions

1. Sear the pork belly:
Heat 1 tbsp oil in a large pot over medium-high heat. Add the pork belly and sear on all sides until lightly browned. This step locks in flavor and adds a roasted note to the final dish.

2. Add aromatics and spices:
Lower the heat and add onion, garlic, ginger, spring onions, doenjang, soy sauce, gochugaru, coffee powder, and peppercorns to the pot. Stir for 1–2 minutes to release their aroma.

3. Deglaze with rice wine:
Pour in 1 cup of Ye Traditions Yellow Rice Wine. Let it simmer for 2–3 minutes to cook off the alcohol and enhance the depth of the broth.

4. Add water and simmer:
Pour in just enough water to cover the pork (about 6 cups). Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes to 1 hour, or until the pork is fully cooked and tender but not falling apart.

5. Rest and slice:
Remove the pork from the broth and let it rest for 10 minutes. Slice into 0.5 cm thick pieces.

6. Prepare radish kimchi:
Toss julienned radish with gochugaru, fish sauce, sugar, garlic, and spring onion. Let sit for at least 20 minutes to develop flavor.

7. Serve:
Plate the sliced pork with a side of the spicy radish kimchi. For an added touch, drizzle a little Ye Traditions Yellow Rice Wine over the pork just before serving.

🍶 Ah ma's tips:

The searing + rice wine method adds layers of flavor, while the coffee powder gives the broth its traditional dark color. Ye Traditions Yellow Rice Wine enhances the dish with floral, fermented complexity that pairs beautifully with rich pork.